I did some sous vide pork loin cutlets for dinner tonight.
I pulled two 1" thick pork loin cutlets from the freezer & dropped them into the hot tub (unseasoned)
4 1/2 hours @140.
Seasoned with steak dust & sea salt.
Started a CI skillet smoking & seared each one for about 30 seconds on each side. (with just a bit of canola oil & a pat of butter)
This is V's plate. (I had a tossed salad with mine.)
These were pretty good. Very moist & tender.
Next time I think I'll lower the temp by about 2 degrees & cook them a little longer & see what the difference, if any, is.
Thanx for looking.
